If you’re craving a comforting, hearty, and utterly delicious meal that comes together in a flash, this Instant Pot Lentil Soup Recipe is your new best friend. Packed with wholesome lentils, vibrant vegetables, and fragrant herbs, it offers a perfect balance of flavors and textures that feel both nourishing and soul-satisfying. Whether you’re new to cooking lentils or a seasoned pro, this recipe makes jumping into lentil soup easy, flavorful, and so rewarding. Plus, it’s an absolute lifesaver for busy weeknights when you want something wholesome without fussing over the stove all day.
Ingredients You’ll Need
These ingredients are beautifully simple yet make this soup sing. Each component plays a crucial role, from the sweetness of carrots to the earthy depth of lentils, creating a dish that’s as colorful as it is comforting.
- Olive oil (2 tbsp): Adds richness and helps soften the vegetables for a flavorful base.
- Onion, diced (1): Builds sweetness and depth as it cooks down.
- Garlic, minced (3 cloves): Infuses the soup with a lovely aromatic punch.
- Carrots, diced (2): Bring a subtle sweetness and lovely texture contrast.
- Celery stalks, diced (2): Add freshness and a slight crunch before cooking.
- Dried brown or green lentils (1 ½ cups): The star ingredient that creates a hearty, protein-packed foundation.
- Can of diced tomatoes (14.5 oz): Contributes tanginess and a beautiful pop of color.
- Vegetable broth (6 cups): Provides the savory liquid base that brings everything together.
- Dried thyme (1 tsp): Offers subtle herbal notes that complement the lentils perfectly.
- Dried oregano (1 tsp): Adds a warm, slightly peppery flavor.
- Bay leaves (2): Infuse the soup with deep, aromatic undertones.
- Salt (1 tsp or to taste): Enhances all the flavors in the soup.
- Freshly ground black pepper (½ tsp): Gives a slight kick for balanced seasoning.
- Fresh spinach or kale, chopped (2 cups, optional): Brightens the dish with vibrant color and added nutrients.
- Lemon juice (1 tbsp, optional): Adds a fresh zing that lifts all the flavors.
- Fresh parsley, chopped (for garnish): A lovely finishing touch that adds freshness.
How to Make Instant Pot Lentil Soup Recipe
Step 1: Sauté the Vegetables
Start by setting your Instant Pot to the ‘Sauté’ function to warm up the olive oil. This step is crucial for unlocking the natural sweetness and aroma of your onion, carrots, and celery. Cook these veggies until they become tender and fragrant, about five minutes, creating a flavorful foundation for your soup.
Step 2: Add Garlic
Next, toss in the minced garlic and cook it for just one more minute. This short sauté is key to releasing garlic’s aromatic oils without burning it, so your soup will have that perfect garlicky warmth without any bitterness.
Step 3: Combine Lentils and Seasonings
Now it’s time to add your rinsed lentils, diced tomatoes with their juices, and vegetable broth. Sprinkle in the dried thyme, oregano, bay leaves, salt, and black pepper. Stir everything well so the spices and lentils start mingling beautifully with the sautéed vegetables. This mix is where the magic begins!
Step 4: Pressure Cook
Secure the lid of your Instant Pot, ensuring the valve is set to ‘Sealing.’ Select the ‘Pressure Cook’ or ‘Manual’ setting on high pressure, and set the timer for 15 minutes. This step cooks the lentils perfectly — tender but still holding their shape — and locks in all those rich flavors.
Step 5: Natural Pressure Release
Once the cooking time is up, let the pressure release naturally for 10 minutes. This gradual release smooths out the textures and deepens the flavors in your soup. After 10 minutes, carefully switch the valve to ‘Venting’ to let out any remaining steam.
Step 6: Add Greens and Final Touches
Open the lid and stir in your fresh chopped spinach or kale until wilted. Toss in a splash of lemon juice if you like a bright contrast to the rich lentils. Give the soup a quick taste and adjust salt or pepper as desired. Your Instant Pot Lentil Soup Recipe is now ready to enjoy!
How to Serve Instant Pot Lentil Soup Recipe
Garnishes
A simple sprinkle of fresh parsley adds a beautiful burst of color and fresh flavor to finish your soup. You can also add a dollop of Greek yogurt or a swirl of olive oil for creaminess that elevates each spoonful.
Side Dishes
This soup pairs wonderfully with crusty bread for dunking or a light mixed green salad to keep things fresh and balanced. For a heartier meal, serve alongside roasted vegetables or a grain like quinoa or farro.
Creative Ways to Present
Serve your soup in rustic bowls garnished with lemon wedges for guests to add their own zest. For a fun twist, top with a sprinkle of toasted nuts or seeds for crunch, or serve in a bread bowl to keep things cozy and extra special.
Make Ahead and Storage
Storing Leftovers
This lentil soup keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep. Store it in an airtight container to maintain freshness and savor it easily reheated for lunch or dinner.
Freezing
Want to save some for later? This Instant Pot Lentil Soup Recipe freezes wonderfully. Just cool it completely, transfer to freezer-safe containers, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge for easy digestion.
Reheating
Reheat your soup gently on the stovetop over medium heat or in the microwave, stirring occasionally. You might need to add a splash of water or broth to loosen it up since lentils can thicken the soup as it sits.
FAQs
Can I use red lentils instead of brown or green?
Red lentils cook faster and tend to break down into a creamier texture, which changes the soup’s consistency. If you like a smoother soup, red lentils work well, but reduce the cooking time accordingly.
Is this recipe vegan?
Absolutely! This Instant Pot Lentil Soup Recipe uses vegetable broth and plant-based ingredients, making it a completely vegan and wholesome meal.
Can I add meat or sausage?
Yes, feel free to add cooked sausage or ground meat for extra protein if you desire. Simply brown the meat in the sauté step before adding the vegetables for extra flavor.
What if I don’t have an Instant Pot?
You can make this on the stovetop by simmering the soup in a large pot for about 40–50 minutes until the lentils are tender. The Instant Pot just speeds things up beautifully.
Can I make this gluten-free?
This soup is naturally gluten-free, just be sure to use gluten-free broth if you’re sensitive, and all other ingredients are naturally safe for gluten-free diets.
Final Thoughts
This Instant Pot Lentil Soup Recipe is truly a game-changer for anyone who loves a homemade meal without the fuss. It’s simple, hearty, and bursting with wholesome flavors that feel like a warm hug on a chilly day. I can’t wait for you to try it and make it your own go-to comfort food!
Print
Instant Pot Lentil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This comforting Instant Pot Lentil Soup is a hearty and healthy meal, packed with nutritious lentils, vegetables, and aromatic herbs. Perfect for a quick and easy dinner, this soup uses the pressure cooking function of the Instant Pot to deliver rich flavors in just under an hour.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 ½ cups dried brown or green lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes (with juices)
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tsp salt (or to taste)
- ½ tsp freshly ground black pepper
- 2 cups fresh spinach or kale, chopped (optional)
- 1 tbsp lemon juice (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Heat Oil and Sauté Vegetables: Set the Instant Pot to the ‘Sauté’ function and heat 2 tablespoons of olive oil. Add the diced onion, carrots, and celery and cook for about 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and sauté for 1 more minute until fragrant.
- Add Lentils and Seasonings: Add the rinsed and drained lentils, diced tomatoes with their juices, vegetable broth, dried thyme, dried oregano, bay leaves, salt, and freshly ground black pepper. Stir everything to combine.
- Pressure Cook: Secure the Instant Pot lid and set the valve to ‘Sealing.’ Select ‘Pressure Cook’ or ‘Manual’ mode and cook on High Pressure for 15 minutes.
- Release Pressure: Allow the pressure to naturally release for 10 minutes. Then carefully turn the valve to ‘Venting’ to release any remaining pressure before opening the lid.
- Add Greens and Final Touches: Stir in the chopped spinach or kale until wilted. Add lemon juice if using, and adjust seasoning to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot for a comforting meal.
Notes
- You can substitute lentils with red lentils for a creamier texture but reduce cooking time to 8 minutes under pressure.
- Feel free to add other vegetables like potatoes or zucchini for variation.
- For a non-vegetarian version, you can use chicken broth instead of vegetable broth.
- Make sure to rinse lentils thoroughly to remove any dirt or debris before cooking.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
